High Protein Food

ABSTRACT

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

CROSS REFERENCE TO RELATED APPLICATIONS

The present utility patent application claims priority from provisionalU.S. Pat. App. No. 62/059,355 filed on Oct. 3, 2014, which applicationis incorporated by reference herein in its entirety.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

No federal funds were used to create or develop the invention herein.

REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER PROGRAM LISTINGCOMPACT DISK APPENDIX

N/A

BACKGROUND

The health consequences of frequently eating foods that are high incarbohydrates and/or unnatural fats have been widely reported in thelast several years. Accordingly, foods that are high in protein havebeen found to be some of the healthiest options, and many consumers aresubsequently seeking out such foods. Where milk proteins are included aspart of a higher protein diet, vast improvements have been found withmuscle protein synthesis, promoting satiety, preserving and increasinglean muscle mass, enhancing calcium retention and improving bonestrength. Additionally, the more convenient a food product is to prepareand eat, the more likely consumers with busy lifestyles are to purchaseand/or consume such a food product.

High protein food products that are convenient for consumers to prepareand eat that are currently available to consumers are often based onmeat (e.g., beef jerky, poultry jerky, etc.), soy (e.g., roastededamame, soy “milk”, etc.), or cow's milk (e.g., casein, whey protein).However, prior art high protein foods based on cow's milk often requirelarge amounts of sweeteners (either artificial or natural) so as to bepalatable. Additionally, prior art high protein foods based on cow'smilk do not provide a liquid cow's milk protein profile at high proteinconcentrations.

In the context of extruded food products, the addition of milk-derivedprotein often affects the food product in an undesirable manner. Sucheffects include but are not limited to contributing to an unpalatablefood product, undesirable texture of the food product, and/or anundesirable density of the food product. Accordingly, a need exists fora food product with a high milk protein content that is palatable, andwhich has a desirable texture and density. In addition a powdered highprotein food optimally would be homogeneous and have desirablesolubility and heat stability.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings, which are incorporated in and constitute apart of this specification, illustrate embodiments and together with thedescription, serve to explain the principles of the methods and systems.

FIG. 2 is a schematic representation of one method for making a powderedhigh protein food according to the present disclosure.

FIG. 1 is a schematic representation of another method for making acrisp high protein food according to the present disclosure.

FIGS. 3A-3G show various aspects of a crisp high protein food.

DETAILED DESCRIPTION

Before the present methods and systems are disclosed and described, itis to be understood that the methods and systems are not limited tospecific methods, specific components, or to particular implementations.It is also to be understood that the terminology used herein is for thepurpose of describing particular embodiments only and is not intended tobe limiting.

As used in the specification and the appended claims, the singular forms“a,” “an,” and “the” include plural referents unless the context clearlydictates otherwise. Ranges may be expressed herein as from “about” oneparticular value, and/or to “about” another particular value. When sucha range is expressed, another embodiment and/or aspect includes from theone particular value and/or to the other particular value. Similarly,when values are expressed as approximations, by use of the antecedent“about,” it will be understood that the particular value forms anotherembodiment. It will be further understood that the endpoints of each ofthe ranges are significant both in relation to the other endpoint, andindependently of the other endpoint.

“Optional” or “optionally” means that the subsequently described eventor circumstance may or may not occur, and that the description includesinstances where said event or circumstance occurs and instances where itdoes not.

Throughout the description and claims of this specification, the word“comprise” and variations of the word, such as “comprising” and“comprises,” means “including but not limited to,” and is not intendedto exclude, for example, other components, integers or steps.“Exemplary” means “an example of” and is not intended to convey anindication of a preferred or ideal embodiment. “Such as” is not used ina restrictive sense, but for explanatory purposes.

Disclosed are components that can be used to perform the disclosedmethods and systems. These and other components are disclosed herein,and it is understood that when combinations, subsets, interactions,groups, etc. of these components are disclosed that while specificreference of each various individual and collective combinations andpermutation of these may not be explicitly disclosed, each isspecifically contemplated and described herein, for all methods andsystems. This applies to all aspects of this application including, butnot limited to, steps in disclosed methods. Thus, if there are a varietyof additional steps that can be performed it is understood that each ofthese additional steps can be performed with any specific embodiment orcombination of embodiments of the disclosed methods.

The present methods and systems may be understood more readily byreference to the following detailed description of preferred embodimentsand the examples included therein and to the Figures and their previousand following description.

Before the various aspects of the high protein food are explained indetail, it is to be understood that the present disclosure is notlimited to the details of applications, processes, and/or parameters setforth in the following description or illustrated in the drawings. Thehigh protein food is capable of other embodiments and of being practicedor of being carried out in various ways. Operational parameters includedherein are for illustrative purposes only, and in no way limit the scopeof the high protein food. The following detailed description is of thebest currently contemplated modes of carrying out illustrativeembodiments of the invention.

1. Illustrative Aspects for One Process for Making a High Protein Food

Illustrative aspects for one process for making a high protein food inaccordance with the present disclosure is shown schematically in FIG. 1,wherein the high protein food may be configured as a crisp high proteinfood as described in detail below. Illustrative aspects for anotherprocess for making a high protein food in accordance with the presentdisclosure is shown schematically in FIG. 2, wherein the high proteinfood may be configured as a powdered high protein food as described indetail below. Although specific reference to operational parameters,equipment, unit operations and the like may be made in the foregoingdescription, shown in the accompanying drawings, and/or provided in anyAppendices included herewith, it is to be understood that thoseconstraints, parameters, and/or values are for illustrative purposesonly, and other values and/or parameters may be used when carrying outother aspects of a process for making a high protein food withoutlimiting the scope of the present disclosure unless so indicated in thefollowing claims.

In an aspect of a process for making a high protein food shown in FIG.1, acid casein may be mixed with whey protein and an alkali. Thesecomponents may be mixed and/or blended using any suitable method and/orstructure, including but not limited to blending tanks, mixers,conveyors, and/or combinations thereof. The ingredients may be addedindividually, separately, and in liquid or dry forms without limitationunless so indicated in the following claims. It is contemplated that forthe illustrative aspects, the moisture content of these components maybe approximately 6-12% by weight. This mixture may then be introducedinto an extruder. Water may also be introduced to the extruder andadjustments made to the alkali, which may cause the pH of the resultingmixture to be approximately neutral. It is contemplated that the waterintroduced to the extruder may be filtered and/or otherwise purifiedbefore it enters the extruder as shown in FIGS. 1 & 2.

It is contemplated that in an aspect of the method, water in the amountof 3-30% by weight may be added to the extruder. If the alkali was notadded to the mixture in the previous step, it may be added to theextruder at this point. In an aspect, it is contemplated that thedensity of the casein and whey protein mixture and the density of thecasein, whey protein, and alkali mixture may be from 0.4 to 0.8 g/mlloose and from 0.5 to 1.1 g/ml when packed. However, in another aspectof the present disclosure not pictured herein, wet curd casein or liquidwhey protein may be added to the extruder in place of or in addition tosolid acid casein or whey protein. In such an aspect, the ratio of solidprotein mixed may be lower than if liquid protein is not used.Additionally, in such an aspect, all or a portion of the water necessaryfor the process may be provided via the liquid whey protein.

In an aspect, it is contemplated that the extruder may be configured asa twin, co-rotating screw extruder, but the extruder may be differentlyconfigured in other embodiments and/or aspects without limitation unlessso indicated in the following claims. The feed rate of ingredients andwater to the extruder will depend at least upon the size of theextruder, and it is contemplated that for some embodiments and/oraspects of a process for making a high protein food the screws speedsmay be from 150 RPM to 300 RPM.

Generally, it is contemplated that for the illustrative process, thetemperature of the mixture may increase as residence time within theextruder increases. In an aspect, the residence time of the mixturewithin the extruder may be from about 5 seconds to about 25 seconds,although the scope of the present disclosure is not so limited unlessindicated in the following claims. Accordingly, the temperature range inor around the feed zone of the extruder may be approximately 5-60 C, andthe temperature range in or around the product zones (or exit zones) maybe approximately 40-120 C. However, heat exchangers may be employed toadd or remove heat from the extruder (or product therein) at any pointsuch that these values may be different for other aspects of the presentprocess without limitation unless so indicated in the following claims.

As the resulting mixture exits the extruder, the mixture may expand suchthat the density of the product within the extruder is greater than thedensity thereof upon exiting the extruder. Additionally, a portion ofthe water content in the product may flash off due to the pressuredifferential between the internal portion of the extruder and theexterior of the extruder. If the desired final product is a crisp highprotein food (one illustrative example of which is described in detailbelow), the product may be cut upon exiting the extruder, which may bedone via a cutter engaged with the extruder. Additionally, differentdies engaged with the extruder may impart different aspects to a crisphigh protein food, as described in further detail blow. The cut productpieces may then be tempered and/or dried to achieve the desired finalmoisture content, which may be approximately 1-14% by weight accordingto an illustrative aspect. The protein content of the end product may beapproximately 90-95% on a dry weight basis. At this protein level theproduct may be labeled a Milk Protein Isolate (MPI) per the AmericanDairy Products Institute Concentrated Milk Proteins Standard, which isattached hereto and made a part hereof as Appendix A.

In an aspect, the product may be tempered and/or dried using a fluidizedbed dryer or an oven. As shown in FIGS. 1 & 2, both the process forproducing the powdered high protein food and the crisp high protein foodmay include exposing the product to heated air for drying purposes whenthe product exits the extruder. Additionally, the product may betransported from the extruder via a pneumatic transport system, whichsystem may be configured to remove a portion of moisture from theproduct during transport. In an aspect of a method for making a crisphigh protein food (referring to FIG. 1), the pneumatic transport systemmay deliver the product to a dryer, which may be any suitable dryer forremoving moisture from the crisp high protein food, including but notlimited to microwave ovens, convection ovens, fluidized bed dryers, drumdriers, forced air dryers, and/or combinations thereof.

Still referring to FIG. 1, the product may be transported from a dryerto a screen and product pieces within certain criteria (e.g., length,width, volume, etc.) may be diverted to a primary stream. The productmay be exposed to a magnetic field to remove any magnetic materialsand/or passed through a metal detector. The product may be placed in aholding tank for packaging and/or further processing, or they may bedirectly packaged for shipment and/or sale. It is contemplated that acrisp high protein food may be packaged in bags and/or boxes fromapproximately 25 pounds to approximately 65 pounds, or totes from about300 pounds to about 800 pounds without limitation unless so indicated inthe following claims.

In various aspects, the shape of the crisp high protein food may rangefrom having an oval cross-sectional shape to a disk cross-sectionalshape, it may be cylindrical in shape, spherical, it may have anirregular shape that is twisted and/or curved, it may be a combinationof pieces, it may include voids or holes, it may be shaped with apattern and/or may be flat like a conventional chip. In an aspect, thebulk density of a crisp high protein food may be from about 20 g/L toabout 400 g/L. However, the scope of the present disclosure is not solimited unless so indicated in the following claims.

Generally, the texture of a crisp high protein food may vary accordingto several aspects of the method for producing the crisp high proteinfood. In one aspect, the crisp high protein food may be expanded afterextrusion such that the texture thereof is puffy and/or cracker-like. Inanother aspect, the method may include tempering and/or drying such thatthe crisp high protein food has a slightly chewy texture. In yet anotheraspect, the method may include a tempering and/or drying step thatresults in the crisp high protein food a brittle and/or crunchy texture.Accordingly, the scope of the present disclosure is in no way limited bythe specific texture of the crisp high protein food unless so indicatedin the following claims.

Various illustrative shapes and relative sizes of a crisp high proteinfood are shown in FIGS. 3A-3G. As shown in FIG. 3A, one aspect of acrisp high protein food may be configured with a very small sphericaland/or slightly cylindrical shape, wherein the average diameter thereofmay be approximately 0.34 cm. The configuration of a crisp high proteinfood shown in FIG. 3A may be produced via an extruder with a round dieopening of 1.0 mm.

As shown in FIG. 3B, in another aspect of a crisp high protein food, thecrisp high protein food may be configured with a small spherical shape,wherein the average diameter thereof may be approximately 0.45 cm. Theconfiguration of a crisp high protein food shown in FIG. 3B may beproduced via an extruder with a round die opening of 2.0 mm.

As shown in FIG. 3C, in another aspect the crisp high protein food maybe configured with a medium oval shape, wherein the average width may beapproximately 0.78 cm and the average length may be approximately 1.20cm. The configuration of a crisp high protein food shown in FIG. 3C maybe produced via an extruder with a slotted die opening having a 1.0 mmwidth and a 3.0 mm length.

In an aspect of a crisp high protein food shown in FIG. 3D, the crisphigh protein food may be configured with a medium combination cylindershape, wherein the average width may be approximately 0.80 cm and theaverage length may be approximately 1.1 cm. The configuration of a crisphigh protein food shown in FIG. 3D may be produced via an extruder witha slotted die opening having a 1.0 mm width and a 3.0 mm length.

As shown in FIG. 3E, in a further aspect the crisp high protein food maybe configured with another medium oval shape, wherein the average widthmay be approximately 0.53 cm and the average length may be approximately0.70 cm. The configuration of a crisp high protein food shown in FIG. 3Emay be produced via an extruder with a slotted die opening having a 1.0mm width and a 3.0 mm length.

In another aspect shown in FIG. 3F, the crisp high protein food may beconfigured with a large cylinder shape, wherein the average width may beapproximately 0.85 cm and the average length may be approximately 1.38cm. The configuration of a crisp high protein food shown in FIG. 3F maybe produced via an extruder with a round die opening having a 3.2 mmdiameter.

Another aspect of a crisp high protein food is shown in FIG. 3G, whereinthe crisp high protein food may be configured with a very small cylindershape, and wherein the average width may be approximately 0.2 cm and theaverage length may be approximately 0.82 cm. The configuration of acrisp high protein food shown in FIG. 3G may be produced via an extruderwith a round die opening having a 1.0 mm diameter.

Accordingly, the specific shape of the crisp high protein food maydepend at least upon the specific die and/or extruder used, andtherefore in no way limits the scope of the present disclosure unless soindicated in the following claims. For example, in one aspect the shapeof the crisp high protein food may be similar to that of Rice Crispies®,in another aspect thereof the shape may be similar to that of Cheetos®,and in still another aspect thereof the shape may be similar to that ofKix® cereal. Additionally, the scope of the present disclosure is notlimited by the specific constraints (such as moisture content, shape,and/or density of the final product), operational parameters, equipment(such as the extruder, die used therewith, etc.), etc. disclosed hereinunless so indicated in the following claims. Additional processingparameters for various aspects of a crisp high protein food are shown inAppendix F, which is attached hereto and made a part of this disclosure.

If the desired final product is a powdered high protein food(illustrative aspects of which are described in detail below), theproduct may be cut, tempered, and then further dried and milled (orground) to the desired characteristics. In one aspect, cut product maybe tempered at a first temperature and then then simultaneously milled(or ground) and dried to the desired moisture content of the finalproduct prior to packaging.

Referring specifically to FIG. 2, the pneumatic transport systempreviously described may transport the product to a fan crusher, whichmay be configured to reduce the average particle size of the product. Inan aspect, the fan crusher may be configured with a screen size of ¾ ofan inch. However, any suitable structure and/or method may be employedto reduce the average particle size of the product, and the scope of thepresent disclosure is not limited to fan crushers unless so indicated inthe following claims. After the fan crusher, the product may be placedin a mill (which may be an attrition mill) to reduce the averageparticle size of the product. In an aspect, the attrition mill may beconfigured with an intensity of 57%, a fan set point of 40 Hz, and atemperature set point of 65 degrees Celsius. However, any suitablestructure and/or method may be employed to reduce the average particlesize of the product, and the scope of the present disclosure is notlimited to mills and/or mills with the foregoing operational parametersunless so indicated in the following claims.

The product may exit the mill via fluidic pressure, which may transportthe product to a solid-gas separator, wherein the gas may be exhaustedto the atmosphere and the solid may be placed in a sorting machine(which may be a sifter). In one aspect, the sorting machine may beconfigured as a Sweco sifter having a screen size of 34T (595 microns).However, the scope of the present disclosure is not so limited unless soindicated in the following claims. The sorting machine may be configuredsuch that a first product stream comprising particle pieces undercertain criteria (e.g., length, width, volume, etc.) may be transportedto a receiver, and such that a second product stream comprising particlepieces over certain criteria (e.g., length, width, volume, etc.) may bereturned to the mill for further average particle size reduction.Although an aspect in the illustrative method shown in FIG. 2 includestwo average-particle-size reducing steps (a fan crusher and a mill), thescope of the present disclosure is not so limited, and any number and/ortype of average-particle-size reducing methods or apparatuses may beused without limitation unless indicated in the following claims.

Still referring to FIG. 2, the first product stream may be positioned ina holding tank. The first product stream may be exposed to a magneticfield to remove any magnetic materials and/or passed through a metaldetector. The product stream may then be packaged for shipment and/orsale. It is contemplated that a powdered high protein food may bepackaged in bags and/or boxes from approximately 25 pounds toapproximately 65 pounds, or totes from about 300 pounds to about 2204.6pounds without limitation unless so indicated in the following claims.Additional processing parameters for various aspects of a powdered highprotein food are shown in Appendix G, which is attached hereto and madea part of this disclosure.

In one aspect, the final moisture content of the product may beapproximately 0.5-12% by weight without limitation, and the milling,grinding, and/or drying process may utilize any suitable structureand/or method to achieve the desired characteristics of the finalproduct. The specific particle and/or average particle size for anyaspect of a powdered high protein food may vary without limiting thescope of the present disclosure unless so indicated in the followingclaims. However, in one aspect it is contemplated that many applicationsmay require a particle and/or average particle size in the range of 70to 600 microns. Accordingly, a sifter may be used to achieve the desiredparticle size and/or average particle size for the final product.

Other ingredients may be extruded with the high protein food.Accordingly, the ingredients that may be introduced to the extruderinclude, but are not limited to, acid casein, lactic acid casein, rennetcasein, sodium caseinate, calcium caseinate, micellar casein, milkprotein concentrate (liquid or dried), milk protein isolate (liquid ordried), fresh curd casein (wet), whey protein concentrate (liquid ordried), whey protein isolate (liquid or dried), calcium hydroxide,sodium hydroxide, sodium bicarbonate, potassium bicarbonate, ammoniumhydroxide, sodium citrate.

2. Illustrative Aspects a Powdered High Protein Food

Illustrative aspects of a powdered high protein food (which may beproduced using the illustrative aspects of a process shown schematicallyin FIG. 2) will now be described. A typical product data sheet for anillustrative aspect of a powdered high protein food is shown in AppendixC, which is attached hereto and made a part hereof. A compositionanalysis, nutritional analysis, mineral analysis, and microbiologicalanalysis for illustrative aspects of a powdered high protein food isprovided in Appendix D, which is attached hereto and made a part hereof.Also shown in Appendix D are illustrative applications, functionality,packaging, and storage options for various illustrative aspects of apowdered high protein food. As is evident from Appendices C and D,illustrative aspects of a powdered high protein food may include aprotein profile that is substantially similar to that of typical cow'smilk (e.g., the protein may be approximately 80% casein-based andapproximately 20% whey-based). However, other ratios of casein-basedprotein to whey-based protein may be used without limiting the scope ofthe present disclosure unless so indicated in the following claims.

As will be appreciated by a person of ordinary skill in the art, thevarious values in Appendices C and D for the composition analysis,nutritional analysis, mineral analysis, and microbiological analysis arefor illustrative purposes only and are in no way limiting to the scopeof the powdered high protein food unless so indicated in the followingclaims. Those values may be manipulated during the production process,and may be dictated based on the final application of the powdered highprotein food. For example, if the end product that includes a powderedhigh protein food is a nutrition bar, it may be desirable to add proteinfrom other non-milk sources, calcium, other minerals, vitamins, and/orother supplements per daily recommended values and/or marketconsiderations.

In a composition analysis, nutritional analysis, mineral analysis, andmicrobiological analysis for another illustrative aspect of a powderedhigh protein food, the mineral composition for the powdered high proteinfood may be different than that for the powdered high protein food inAppendices C and D. For example, Appendix H, which is attached heretoand made a part hereof, provides a complete nutritional analysis forvarious aspects of a powdered high protein food. However, the specificvalues, ratios, and/or components disclosed in Appendix I in no waylimit the scope of the present disclosure unless so indicated in thefollowing claims. Accordingly, the specific mineral and/ormicrobiological content, and/or the specific compositional analysis ofthe powdered high protein food in no way limits the scope of the presentdisclosure unless so indicated in the following claims.

As mentioned, illustrative aspects of a powdered high protein food maybe produced via the previously described illustrative method for makinga high protein food. However, other processes and/or methods may be usedwithout limitation. As explained below for a final product crisp highprotein food, the density of a final product powdered high protein foodmay vary from one aspect to the next, which variation may be at leastbased upon different values for process parameters. However, for theillustrative aspects of a powdered high protein food it is contemplatedthat the density may be from 0.2 to 0.7 g/ml when loose and from 0.3 to0.9 g/ml when packed without limitation unless so indicated in thefollowing claims.

3. Illustrative Aspects of a Crisp High Protein Food

Illustrative aspects of a crisp high protein food (which may be producedusing the illustrative aspects of a process shown schematically inFIG. 1) will now be described. A typical product data sheet for anillustrative aspect of a crisp high protein food is shown in Appendix B,which is attached hereto and made a part hereof. A typical compositionanalysis, nutritional analysis, mineral analysis, and microbiologicalanalysis for illustrative aspects of a crisp high protein food isprovided in Appendix E, which is attached hereto and made a part hereof.Also shown in Appendix E are illustrative applications, functionality,packaging, and storage options for the illustrative aspects of a crisphigh protein food. As is evident from Appendix E, the illustrativeaspects of a crisp high protein food may include a protein profile thatis substantially similar to that of typical cow's milk (e.g., theprotein may be approximately 80% casein-based and approximately 20%whey-based). However, other ratios of casein-based protein to whey-basedprotein may be used without limiting the scope of the present disclosureunless so indicated in the following claims. For example, Appendix I,which is attached hereto and made a part hereof, provides a completenutritional analysis for various aspects of a powdered high proteinfood. However, the specific values, ratios, and/or components disclosedin Appendix I in no way limit the scope of the present disclosure unlessso indicated in the following claims.

As will be appreciated by a person of ordinary skill in the art, thevarious values in Appendix E for the composition analysis, nutritionalanalysis, mineral analysis, and microbiological analysis are forillustrative purposes only and are in no way limiting to the scope ofthe crisp high protein food unless so indicated in the following claims.Those values may be manipulated during the production process, and maybe dictated based on the final application of the crisp high proteinfood. For example, if the end product that includes a crisp high proteinfood is a snack product or nutrition bar, it may be desirable to addother ingredients, including but not limited to minerals, vitamins,and/or other supplements per daily recommended values and/or marketconsiderations. Accordingly, the specific mineral and/or microbiologicalcontent, and/or the specific compositional analysis of the crisp highprotein food in no way limits the scope of the present disclosure unlessso indicated in the following claims.

As mentioned, the illustrative aspects of a crisp high protein food maybe produced via the previously described illustrative aspects of onemethod for making a high protein food. However, other processes and/ormethods may be used without limitation unless so indicated in thefollowing claims. Applicant has found that the density of a finalproduct crisp high protein food may vary depending on various factors,including but not limited to the size and shape of individual morsels aswell as the water content added during the extrusion process and themoisture content of the final product. It is contemplated that manyaspects of the crisp high protein food may have an average density of0.01-0.50 g/ml.

Having described the preferred embodiments, other features of the highprotein food and method for producing a high protein food willundoubtedly occur to those of ordinary skill in the art, as willnumerous modifications and alterations in the embodiments and aspects asillustrated herein, all of which may be achieved without departing fromthe spirit and scope of the present disclosure. Accordingly, the methodsand embodiments pictured and described herein are for illustrativepurposes only and in no way meant to limit the scope of the claimsunless so indicated.

The preceding constraints, examples, compositions, analyses, etc. andconfigurations in any of the aspects disclosed and described herein arefor illustrative purposes only, and are in no way limiting to the scopeof any of the systems and/or methods as disclosed and claimed herein.Furthermore, the various high protein foods, processes, methods,aspects, and/or embodiments disclosed or described herein may beimplemented in conjunction with one another or independently from oneanother. Accordingly, the presence or absence of other subject matterthat may be complementary to the present disclosure in no way limits thescope of the high protein food and/or methods for producing high proteinfoods unless so indicated in the following claims.

Any of the various features for a crisp high protein food, powdered highprotein food, method for making the crisp or powdered high protein food,and/or components of any of the foregoing may be used alone or incombination with one another (depending on the compatibility of thefeatures) to achieve the desired characteristics of an end producthaving a high protein food as a component thereof. Accordingly, aninfinite number of variations of the high protein food and method formaking same. All of these different combinations constitute variousalternative aspects of the high protein food and/or methods for makingsame. The embodiments described herein explain the best modes known forpracticing the high protein food and will enable others skilled in theart to utilize the same. The claims are to be construed to includealternative embodiments to the extent permitted by the prior art.Modifications and/or substitutions of one feature for another in no waylimits the scope of the high protein food and/or component thereofunless so indicated in the following claims.

It should be noted that the present systems and/or methods are notlimited to the specific embodiments described herein, but is intended toapply to all similar foods and/or methods for making a high proteinfood. Modifications and alterations from the described aspects and/orembodiments will occur to those of ordinary skill in the art withoutdeparture from the spirit and scope of the present systems and/ormethods unless so indicated in the following claims.

What is claimed is:
 1. A method for producing a high protein food, saidmethod comprising the steps of: a. creating a mixture of a specificamount of acid casein, a specific amount of whey protein, and a specificamount of an alkali; b. introducing said mixture into an extruder; c.adding a specific amount of water to said extruder to create a secondmixture; d. forcing said second mixture through a specific die engagedwith said extruder to create a plurality of cut pieces; e. allowing saidsecond mixture to expand in an environment with approximately ambientpressure and temperature; and, f. removing moisture from said pluralityof cut pieces such that the moisture content of said plurality of cutpieces is from 0.5% (one-half percent) to 12% (twelve percent) byweight, and wherein a protein content of said plurality of cut pieces is90% (ninety percent) or greater by weight.
 2. The method according toclaim 1 wherein said mixture has a moisture content from 3% (threepercent) to 13% (thirteen percent) by weight.
 3. The method according toclaim 2 wherein said second mixture has a moisture content from 3%(three percent) to 30% (thirty percent) by weight.
 4. The methodaccording to claim 3 wherein said extruder is further defined as being atwin, co-rotating screw extruder.
 5. The method according to claim 4further comprising the step of removing heat energy from said secondmixture.
 6. The method according to claim 5 wherein said protein contentis further defined as comprising from 15% (fifteen percent) to 35%(thirty-five percent) by weight whey protein and from 65% (sixty-fivepercent) to 85% (eighty-five percent) by weight casein.
 7. The methodaccording to claim 6 wherein said plurality of cut pieces is furtherdefined as having a bulk density from about 20 g/L to about 400 g/L. 8.The method according to claim 6 wherein said method further comprisesthe step of milling said plurality of cut pieces into a powder.
 9. Themethod according to claim 8 wherein said powder is further defined ashaving a bulk density from about 0.2 g/ml to about 0.9 g/ml.
 10. Themethod according to claim 6 wherein said method is further defined suchthat a residence time of said mixture within said extruder is greaterthan 4 seconds.
 11. A high protein food produced by a process ofextruding a mixture of acid casein, whey protein, an alkali, and waterthrough an extruder at about 150 to 300 RPM and at a temperature ofabout 5 degrees Celsius to about 120 degrees Celsius to produce saidhigh protein food, wherein a residence time of said high protein food insaid extruder is between 4 and 90 seconds, wherein said high proteinfood contains at least 90% protein by weight, and wherein a proteincontent of said high protein food is from 15% (fifteen percent) to 35%(thirty-five percent) by weight whey protein and from 65% (sixty-fivepercent) to 85% (eighty-five percent) by weight casein.
 12. The highprotein food according to claim 11 wherein said high protein food isfurther defined as a crisp high protein food having a bulk density fromabout 20 g/L to about 400 g/L.
 13. The high protein food according toclaim 12 wherein said high protein food is further defined as having amoisture content from about 1% (one percent) to about 14% (14 percent)by weight.
 14. The high protein food according to claim 11 wherein saidhigh protein food is further defined as a powdered high protein foodhaving a bulk density from about 0.2 g/ml to about 0.9 g/ml.
 15. Thehigh protein food according to claim 14 wherein said high protein foodis further defined as having a moisture content from about 1% (onepercent) to about 14% (14 percent) by weight.
 16. The high protein foodaccording to claim 13 wherein said residence time of said high proteinfood in said extruder is further defined as between 5 and 25 seconds.